Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Oven-roasted broccoli and pan-seared lentils tossed with fluffy quinoa and savory nutritional yeast for a finish that is perfectly toasted.

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NUTRITION

441kcal
Protein
39.1g
Fat
2.6g
Carbs
73.0g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Lentils

0.25 cup Cooked Quinoa

1 cup Broccoli Florets

3 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with garlic powder and a tablespoon of water, then roast until the edges are charred and tender.

  • 3

    Place a large non-stick skillet over medium-high heat and add the cooked lentils and quinoa.

  • 4

    Dry-sear the lentil and quinoa mixture for approximately five minutes, stirring frequently until the lentils become slightly firm and crisp.

  • 5

    Transfer the crisped grains and legumes to a large mixing bowl and add the roasted broccoli.

  • 6

    Sprinkle the nutritional yeast over the bowl and drizzle with fresh lemon juice.

  • 7

    Toss everything together until the yeast creates a savory coating, then season with sea salt and black pepper to taste.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Bowl with Roasted Broccoli

Oven-roasted broccoli and pan-seared lentils tossed with fluffy quinoa and savory nutritional yeast for a finish that is perfectly toasted.

NUTRITION

441kcal
Protein
39.1g
Fat
2.6g
Carbs
73.0g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Lentils

0.25 cup Cooked Quinoa

1 cup Broccoli Florets

3 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with garlic powder and a tablespoon of water, then roast until the edges are charred and tender.

  • 3

    Place a large non-stick skillet over medium-high heat and add the cooked lentils and quinoa.

  • 4

    Dry-sear the lentil and quinoa mixture for approximately five minutes, stirring frequently until the lentils become slightly firm and crisp.

  • 5

    Transfer the crisped grains and legumes to a large mixing bowl and add the roasted broccoli.

  • 6

    Sprinkle the nutritional yeast over the bowl and drizzle with fresh lemon juice.

  • 7

    Toss everything together until the yeast creates a savory coating, then season with sea salt and black pepper to taste.